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Evaluate Where We Are & Where We Want To Go
“Do I need to rebuild/remodel my brand”? And if so what are the steps required and where do I start? Step 1: Idealize my Goals and Objectives for the ensuing year. Here are some sample goals to look...
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Profit Erosion In A Very Tough Labor Market
MAJOR PROBLEM #1 My kitchen labor cost is way up and my kitchen staff turnover is ridiculous. Challenge Most of my time is spent running ads, interviewing (if they show up), hiring and trying to train...
View ArticleFarm 12
Farm 12 is a retired tulip and daffodil farm in the Puyallup Valley which has been converted into a 100 seat restaurant and a 400 seat banquet center. We assisted on the: concept planning design &...
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Sales Plan of Action for 2020
What were your sales in 2019? How about 2017 and 2018? What do you think you will do in 2020? I like to budget anywhere from 3.5%-7% increase for the ensuing year. Why? Well, we all need goals and...
View ArticleRapport Seattle
Rapport Seattle Bar & Kitchen Capitol Hill Seattle, WA Rapport is a very innovative concept: It is a self- pour wine and beer restaurant where the guests visit the 90 some taps of wine and beer and...
View ArticleSet Objectives and Show Pathways
Stop doing what you have been doing because if you don’t stop then nothing will improve. Guaranteed! As a follow up to my newsletter last month, I have been doing some serious implementation of my...
View ArticleJesters – Bellevue
Jesters-an Australian Pie Company Bellevue Square Bellevue, WA Source Prime Location/Negotiate the Lease Design Development/Construction Management Menu Development Staffing-Hiring & Training...
View ArticlePromoting Gift Card Sales
Did you know that 30% of all gift cards purchases in restaurants go unredeemed? We make a big deal of promoting gift card sales each and every year and each and every year our gift card sales go up....
View ArticleEvaluate Where We Are & Where We Want To Go
“Do I need to rebuild/remodel my brand”? And if so what are the steps required and where do I start? Step 1: Idealize my Goals and Objectives for the ensuing year. Here are some sample goals to look...
View ArticleProfit Erosion In A Very Tough Labor Market
MAJOR PROBLEM #1 My kitchen labor cost is way up and my kitchen staff turnover is ridiculous. Challenge Most of my time is spent running ads, interviewing (if they show up), hiring and trying to train...
View ArticleFarm 12
Farm 12 is a retired tulip and daffodil farm in the Puyallup Valley which has been converted into a 100 seat restaurant and a 400 seat banquet center. We assisted on the: concept planning design &...
View ArticleSales Plan of Action for 2020
What were your sales in 2019? How about 2017 and 2018? What do you think you will do in 2020? I like to budget anywhere from 3.5%-7% increase for the ensuing year. Why? Well, we all need goals and...
View ArticleRapport Seattle
Rapport Seattle Bar & Kitchen Capitol Hill Seattle, WA Rapport is a very innovative concept: It is a self- pour wine and beer restaurant where the guests visit the 90 some taps of wine and beer and...
View ArticleStaff Retention and Longevity
Staffing Dilemmas Here is what I hear from most independent operators: I am not getting many people applying for jobs How do I retain the people I do have? How do we become more productive? Staffing...
View ArticleRemedies for Labor Preservation
Keeping Employees “How do I stem the tide?” The purpose of this article is to get ownership and management to self-examine what they are doing and how they are doing it and are they effective. Look in...
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